Ingredients:

1 onion, diced

1 tbsp rice bran oil

1-2 tbsp Thai green curry paste

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400g chicken livers

Freshly ground salt and black pepper

Finely grated rind and juice of 1 large orange

Saute onion in oil until transparent. Add curry paste.

Method:

Wash and halve chicken livers if too large. Pat dry. Add to pan. Saute until just pink inside. Add seasoning, orange rind and juice. Cover and poach for about 1 minute. Great served on pasta, rice or potato mash and garnished with fresh herbs. -Serves 4

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